Jaques Reymond
Passionfruit Flan with Spiced Strawberries
Serves 10
Passionfruit Flan
Ingredients
6 egg yolks50g sugar
30g flour
125ml cream
250ml reduced passionfruit juice
4 gelatine leaves
Italian meringue
200g sugar - 5 egg whites
Method
Boil cream with passionfruit juice.
Cream the yolks with the 50 g sugar and add the blanched yolks to the passionfruit cream.
Bring to simmering point, set aside and add gelatine leaves.
Make Italian meringue by cooking 200 g sugar to 118 degrees C (245 degrees F) and pour on whipped egg whites then beat until cold.
Fold into previous mix.
Place in the moulds.
To serve, caramelise the top with a blow torch and sugar.
Strawberries
Ingredients
2 punnets Strawberries
2 tbsp kirsch
120g sugar
400ml coulis of berries
10 black peppercorn
1 tsp szechuan pepper
3 star anise
2 vanilla beans
3 cloves
Method
Make a dry caramel with sugar (no water added to the sugar), roast the spices, deglaze with kirsch, add the coulis and cook the strawberries.
Suzette
Ingredients
100 g sugargrated zest of 1 orange
500 ml orange juice
Method
To make the Suzette, make a caramel with 100 g sugar, deglaze with the orange juice, add the zests, Reduce by half.Sauce
200ml suzette
100ml reduced passionfruit juice
50g butter
Method
Mix suzette with reduced passionfruit and emulsify with the butter
To serve
Place caramelised passionfruit flan in the centre of the plate, put the spiced strawberries around and coat with the Sauce Suzette.
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